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–+ servings
Coconut Shrimp Summer Salad

Coconut Shrimp Summer Salad for a Refreshing Taste Adventure

This Coconut Shrimp Summer Salad is a flavorful celebration of summer filled with crispy shrimp, heirloom tomatoes, and refreshing cucumbers.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Shrimp
  • 0.5 cups all-purpose flour substitute with gluten-free flour for gluten-free version
  • 1 teaspoon ground ginger fresh ginger can be used as a substitute
  • 0.5 teaspoon garlic powder fresh minced garlic can provide a bolder taste
  • 1 cups unsweetened and desiccated coconut avoid sweetened coconut
  • 0.5 cups ground almond meal oat flour can be used for nut-free option
  • 1 large egg, beaten a flax egg is a vegan alternative
  • 15 pieces extra large shrimp, peeled and deveined with tails intact chicken is a tasty substitute if desired
  • Salt and pepper to taste
  • Oil for frying, any high smoke point oil like canola or avocado oil
For the Creamy Buttermilk and Chive Dressing
  • 1 cups buttermilk use Greek yogurt thinned with water as a substitute
  • 2.5 tablespoons thinly sliced chives, divided green onions can be a good alternative
  • 1 ounce grated Parmesan replace with nutritional yeast for dairy-free option
  • 1 tablespoon Dijon mustard yellow mustard can adjust the taste as needed
  • 1 tablespoon extra virgin olive oil can be replaced with avocado oil
  • 0.5 pieces lemon, juiced lime juice serves well as a substitute
  • 1 clove garlic additional garlic powder can substitute too
  • Salt and pepper to taste
For the Salad Components
  • 2 heads treviso (or radicchio), thinly sliced arugula can be used for different texture
  • 2 pieces heirloom tomatoes, thinly sliced substitute with regular tomatoes if necessary
  • 1 pieces Parisian cucumber, cut into thin strips regular cucumber is a great alternative
  • 1 pieces avocado, thinly sliced adds creaminess and healthy fats
  • 1 pieces white nectarine, pitted and cut into 12 wedges peaches work well in place of nectarines
  • 1 ball burrata, drained fresh mozzarella can be a suitable alternative
  • Thinly sliced chives for garnish

Equipment

  • Shallow bowls
  • heavy skillet
  • Parchment paper
  • Blender or mixing bowl
  • Large platter

Method
 

Step-by-Step Instructions for Coconut Shrimp Summer Salad
  1. In a shallow bowl, mix the flour, ground ginger, and garlic powder to create a seasoned dredge. In another bowl, combine the coconut and almond meal. Season the shrimp with salt and pepper, dredge in the flour mixture, dip in the beaten egg, and coat in the coconut mixture. Arrange on a parchment-lined baking sheet and refrigerate for 30 minutes.
  2. Heat 2 inches of oil in a heavy skillet to 350°F (175°C) for frying. Place the shrimp in the hot oil in batches. Fry for 3-4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels and season lightly with salt.
  3. In a blender or bowl, combine the buttermilk, 2 tablespoons chives, Parmesan, Dijon mustard, olive oil, lemon juice, and garlic. Blend or whisk until smooth, adjusting with salt and pepper to taste.
  4. On a large platter, layer the treviso and cucumber. Arrange heirloom tomatoes, white nectarine, avocado, and burrata on top. Add the crispy fried shrimp, drizzle with creamy dressing, and garnish with sliced chives. Serve immediately.

Nutrition

Serving: 1saladCalories: 400kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 25IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

Serve with a Scala Chopped Salad for a complete meal or enjoy as a standalone dish for a light option.

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